2-COURSE BUSINESS LUNCH
appetizer & entree 48

Monday – Friday | 12pm – 2:30pm

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— APPETIZERS —

Passera e Caviale*   (pf supp +20)
atlantic fluke, american sturgeon caviar, crème fraîche, meyer lemon

Vichyssoise
chilled potato-leek soup, chive, crème fraîche

Lobster Bisque
perigord truffle, celery root, crouton

Insalata
baby gem, spring vegetables, pecorino, pine nut, herb vinaigrette

Asparagus
charred green asparagus, farm egg, caper, dill

Tuna Tartare*
bigeye tuna, pole bean, potato, niçoise olive, quail egg

Formaggio
selection of 3 artisanal cheeses, seasonal accompaniments

— ENTRÉES —
Fiori Salad
butter lettuce, pickled red onion, cucumber, pumpkin seed, yogurt-dill vinaigrette
with a choice of grilled prawns or grilled chicken
or cold poached lobster (supp +18)

Pan-Seared Halibut
asparagus, mussels, preserved lemon

Caramelle
pea and ricotta ravioli, morel, ramp, fiore sardo

Spaghetti
blue crab, lemon, bottarga, calabrian chili

Trofie Nero   (pf supp +15)
squid ink spirals, ligurian crustacean ragù, mollica

Fiori Burger
prime brisket blend, fontina, tomato jam, dijonnaise, pickle, gnocchi friti

EXECUTIVE CHEF: LAUREN DE STENO
CHEF DE CUISINE: YOSHI NONAKA

* consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness